J. Preiß (1), C. PFEIFFER (1); (1) Kaspar Schulz Brauereimaschinenfabrik, Bamberg, Germany
Engineering II
Thursday, October 8
3:45–5:00 p.m.
River Terrace 2
For a very long time the biggest difference between most of our beers has been the individual design of bottles or crates. But times have changed. Nowadays everybody in the world recognizes that product diversification, especially in the United States, is reaching unbelievable dimensions. But not only in the United States—all over the world a lot of breweries are established every day, for example in Italy, Poland, South Africa, and South America. Most of the founders are young, highly motivated, extremely creative, and almost crazy (about beer). What does this mean for the suppliers of brewing equipment? Just selling a two vessel brewhouse and some CCTs is history. If you are reading tenders of current craft beer projects, topics like using alternative raw materials or historical equipment are even more important than brewhouse yields or occupation times. Due to this trend completely new machines or vessels are being developed or brought back to life. Small craft malting plants, hop- or spice-treating vessels, baudolet coolers, and coolships are just some examples. Additionally the functions or characteristic numbers of machines are changing. A few years ago a lautering tun had to lauter just 12 brews per day at a certain false bottom load. Today we have to process pine needles or fruit components in the tun. A CCT was designed for a fast and optimized fermentation and maturation. Nowadays we use it almost as an extraction vessel. This leads to completely different process and associated mechanism demands. Furthermore almost forgotten processes or machines are of more and more interest again. If the main criteria are not just time or money anymore, the use of a coolship probably made of copper , for example, might be interesting, even in combination with a baudolet cooler. This trend leads to an interesting challenge for suppliers of brewery equipment. Old drawings have to be studied and alternative materials or production processes have to be tested and verified. Who has been thinking about welding copper or the resistance of copper against modern chemicals during the last 20 years? Regarding the whole malting and brewing process this presentation will give you a diversified overview of interesting machines and systems from different suppliers on the market, which could help you to improve the originality and quality of your products. Starting at craft malting, focusing on modern alterative brewhouses and cellars, and finally ending at a further prospect for brewing processes in the future, this presentation will give you an interesting insight into what the global craft beer trend means for the work of the brewing machinery industry and what problems and challenges have to be solved.
Christian Pfeiffer´s brewing career began in a midsized German brewery, where he finished an apprenticeship as brewer and maltster before studying to become a master brewer at the Doemens Academy in Gräfelfing, Germany. After three years as master brewer in a Spanish craft brewery, in June of 2012 he started working as international sales manager at Kaspar Schulz in Bamberg, Germany.
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